Gluten Free Beefy Bean Soup Recipes

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GLUTEN-FREE BEEFY BEAN SOUP



Gluten-Free Beefy Bean Soup image

Got soup? Here's a hearty beef soup that's loaded with beans and vegetables. It's a meal all in itself.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups Progresso™ beef broth (from 32-ounce carton)
1 cup dry white wine or Progresso™ beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired

Steps:

  • Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
  • Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
  • Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg

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